Chocolate Cheesecake Swirl Bundt Cake

What’s black and white and blowing our minds? This crazy-good chocolate bundt cake with its gorgeous ribbon of delicious cheesecake, that’s what. The dark chocolate drizzle and cream cheese icing take it over the top....MORE+LESS-

Ingredients

Cream Cheese Filling

6

oz cream cheese, softened (from 8-oz package)

1/4

cup granulated sugar

1

tablespoon Gold Medal™ all-purpose flour

1

egg

Cake

1

box Betty Crocker™ SuperMoist™ dark chocolate cake mix

1/4

cup Gold Medal™ all-purpose flour

1

cup water

1/2

cup vegetable oil

2

eggs

1/2

cup miniature semisweet chocolate chips

Topping

2

oz cream cheese, softened

2

to 3 teaspoons milk

1

cup powdered sugar

2

tablespoons heavy whipping cream

1/2

cup miniature semisweet chocolate chips

Steps

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1

Heat oven to 325°F. Grease and flour 12-cup bundt cake pan, or spray with baking spray with flour. In small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour and 1 egg until smooth; set aside.

In small bowl, beat 2 oz cream cheese and 2 teaspoons milk using whisk. Beat in powdered sugar until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Spoon icing over cake.

6

In small microwavable bowl, microwave whipping cream uncovered on High 30 seconds or until cream just beings to simmer. Add 1/2 cup mini chocolate chips; stir until smooth. Place in small resealable food-storage plastic bag. Cut off small corner of bag; drizzle over white icing.